Spinach Roulade

This was Donna’s gorgeous creation last year when spinach was plentiful. She adapted it from a BBC Good Food recipe. We had to bring it back out again as we had some requests from last week’s farm supper. And yes, spinach is plentiful, making way for sweet potatoes to be planted. We enjoyed it both warm and cold or room temp for the leftovers. And we believe you could make it with other greens as well. Donna calls it easy and it is true, she made making enough for 60 look easy.

Ingredients

5 Eggs, separated

16 Cups washed Spinach (14 oz)

1 Tablespoon Plain Greek Yogurt

3 Tablespoon Self-Raising Flour

Salt & Pepper

Parmesan Cheese

4 oz Goats Cheese

2 oz Pesto

1 oz Plain Greek Yogurt

10-12 sundried tomatoes or roasted tomatoes

Heat oven to 325F and line a Jelly roll tin/ Cookie sheet with edges (9 x 13) with parchment paper. Wilt the spinach by placing in a colander or bowl and pouring over boiling water, or you can steam it. When cool enough to handle, squeeze out as much juice as you can. Tip the spinach into a food processor and add the egg yolks, 1 tbsp greek yogurt, plenty of seasoning and the flour. Blend until really finely chopped and well mixed.

Whisk the egg whites until stiff, and then fold into the spinach mixture. Spread in the tin and bake for 20-25 minutes until firm to the touch.

Meanwhile, place the goats cheese, pesto, 1 oz Greek yogurt and tomatoes into the food processor and blend until creamy.

Put a sheet of parchment paper on the work surface and dust with a little Parmesan. Turn the baked spinach “cake” onto the work surface and carefully strip off the paper used for baking. Place another piece of parchment paper on the “cake” and roll up from the shortest end using the paper to guide you.

Allow it to cool for a few minutes then unroll, remove the paper and spread with the cheese mixture, then re-roll. Serve while warm, or chilled.